Add yogurt, applesauce, sugar, and vanilla to egg yolk. Stir with a rubber spatula to mix, then stir in baking soda, salt, and flour until blended.

Beat egg whites with an electric mixer until stiff peaks form when beaters are lifted. Stir 1/3 the whites into the batter until blended. Gently fold in remaining whites until no white streaks remain.

Meanwhile, heat a griddle or large skillet over medium heat until a few drops of water flicked onto the surface skitter around and then disappear. Wipe 1/2 teaspoon vegetable oil over cooking surface with a paper towel (it may not be necessary to regrease surface).

For each pancake, pour 1/4 cup batter onto griddle or skillet, gently spreading batter to make a 4-inch pancake. Quickly sprinkle some berries on top, then cook 2 minutes longer or until bubbles appear on surface of pancake and undersides are golden-brown. Turn pancakes over with a broad metal spatula and cook until tops bounce back when touched, about 2 minutes.

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